Chorizo & Cranberry Cornbread Stuffing

Chorizo & Cranberry Cornbread Stuffing


  • 1/2 cup (1 stick) butter, cut in two, one of those halves cut into small pieces to top casserole
  • 3 tablespoons white wine vinegar
  • 3 tablespoons water
  • 1/2 cup dried cranberries
  • 5 cups coarsely crumbled cornbread, if homemade, crumbled & dried overnight
  • 2 tablespoons olive oil (more if needed)
  • 1/2 pound fresh chorizo, casings removed
  • 1 large onion, chopped
  • 2 celery stalks, chopped
  • Kosher salt and freshly ground black pepper
  • 2 garlic cloves, finely chopped
  • 2 teaspoons poultry seasoning
  • salt to taste, suggest a teaspoon, depending on how salty stock and/or cornbread are
  • pepper to taste, suggest 1/2 teaspoon
  • 1 large egg
  • about 2 1/2 to 3 cups chicken stock or low-sodium chicken broth, may not use all
  • finely chopped fresh parsley for garnish


Preheat oven to 350 degrees F. Butter a shallow two-quart baking dish and a sheet of foil if casserole does not have a tight-fitting lid. If cooking other items, toast the cornbread ahead of time.

In a microwave-safe container, at least one cup in volume, heat vinegar and three tablespoons water to a boil in the microwave, about 1 minute. Add the cranberries and let sit until plump, about 15 minutes. Drain and reserve both cranberries and liquid.

Meanwhile, if not packaged and already dry throughout, spread cornbread on a rimmed baking sheet and toast until golden brown, 10–15 minutes, stirring every few minutes Let cool. Place in a very large bowl. Add the soaked cherries, but at this point do not mix, and do not mix in any of the added items until instructed.

In a large skillet, add the oil and heat over medium-high heat. Add the chorizo and cook, stirring occasionally and breaking into small pieces with a wire type potato masher or spoon, until browned and cooked through five to six minutes. If chorizo starts to stick, add a little water and cook until water burns off. Transfer chorizo to the bowl with the cornbread, using a slotted spoon and leaving any drippings behind.

Add onions and celery to skillet, season with salt and pepper, and cook, stirring often, until onions are golden brown and soft, eight to ten minutes. Add garlic and poultry seasoning and cook, stirring, until fragrant, about 2 minutes. Add salt and pepper and stir. Transfer to the bowl with the cornbread.

Reduce heat to medium and add reserved cherry soaking liquid to skillet, scraping up any browned bits, until almost all evaporated about 30 seconds. Add 1/4 cup butter (the butter not in pieces) and melt, scraping skillet if needed. Drizzle over the cornbread in the bowl.

Whisk egg and 2 cups stock in a medium bowl; pour over cornbread mixture. Gently toss, adding more stock by the quarter cupful as needed (you may not use it all), until combined and cornbread is moist. Mix carefully to avoid breaking cornbread into crumbs. Transfer to prepared dish.

Cover with buttered foil or casserole lid; bake until a paring knife inserted into the center comes out hot, 15 to 20 minutes. Increase oven temperature to 450°. Uncover, dot with the butter pieces and bake until top is golden brown and crisp another 10 to 20 minutes. Let sit 10 minutes before serving.


Note: if oven temperature is lower, cook for a bit longer. Most turkeys should rest for about 30 minutes, so this recipe is ideal to toss in around 10 minutes before the turkey is done; then after the turkey is removed, turn the heat up to 350 degrees F. and continue to bake as directed

Keywords: celery, Chicken Stock, Chorizo, cornbread, cranberries, Dressing, dried cranberries, Dried Fruit, hearty sides, Pork, Side, Stuffing, turkey stuffing

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